51
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Nagai T, Takagi A, Kai N, Tanoue Y, Suzuki N. Development of acceptable high‐quality noodles using nonglutinous rice cultivarAkitakomachiflours. Cereal Chem 2019. [DOI: 10.1002/cche.10222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Takeshi Nagai
- Graduate School of Agricultural Sciences Yamagata University Yamagata Japan
- The United Graduate School of Agricultural Sciences Iwate University Iwate Japan
- Graduate School Prince of Songkla University Songkhla Thailand
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52
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Effect of milling methods on the properties of rice flour and gluten-free rice bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.050] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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53
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Singh N, Gujral HS, Katyal M, Sharma B. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness. Journal of Food Science and Technology 2019; 56:2679-2686. [PMID: 31168150 DOI: 10.1007/s13197-019-03756-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2019] [Accepted: 03/26/2019] [Indexed: 12/14/2022]
Abstract
Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were significantly correlated. Mixolab parameters (C3, C4 and C5) related positively to DDT and DS while negatively to WA. HW varieties showed higher shear thinning as compared to MHW and Ex-SW varieties. C4 (hot paste stability) was lower for HW but higher for Ex-SW varieties. SuSRC was negatively related to C4 indicating that HW flours had lower starch retrogradation due to higher arabinoxylans. C3, C4 and C5 related positively to small size particles while negatively to large size particles. Slope beta (β) measured by mixolab indicated that the speed of starch gelatinization was lower for Ex-SW varieties than MHW and HW varieties.
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Affiliation(s)
- Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Hardeep Singh Gujral
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Bharati Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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54
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Roman L, Belorio M, Gomez M. Gluten‐Free Breads: The Gap Between Research and Commercial Reality. Compr Rev Food Sci Food Saf 2019; 18:690-702. [DOI: 10.1111/1541-4337.12437] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 02/04/2019] [Accepted: 02/04/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Laura Roman
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Mayara Belorio
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Manuel Gomez
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
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55
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Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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56
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Ma J, Kaori F, Ma L, Gao M, Dong C, Wang J, Luan G. The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14062] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jie Ma
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Fujita Kaori
- Japan International Research Center for Agricultural Sciences Ibaraki 305–8686 Japan
| | - Lei Ma
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Mengnan Gao
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Chunxia Dong
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Jiamin Wang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Guangzhong Luan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
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57
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Ahmad N, Rajab A. Textural and cooking qualities of dry Laksa
noodle made from semi-wet and wet MR253 flours. Cereal Chem 2018. [DOI: 10.1002/cche.10105] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Noorlaila Ahmad
- Faculty of Applied Sciences; Universiti Teknologi MARA; Shah Alam Selangor Malaysia
| | - Asmeda Rajab
- Faculty of Applied Sciences; Universiti Teknologi MARA; Shah Alam Selangor Malaysia
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58
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Sandhu RS, Singh N, Kaler RSS, Kaur A, Shevkani K. Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chem 2018; 260:231-238. [PMID: 29699667 DOI: 10.1016/j.foodchem.2018.03.092] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 03/11/2018] [Accepted: 03/20/2018] [Indexed: 11/30/2022]
Abstract
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a∗, b∗) and cooking time (CT) decreased while L∗(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics.
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Affiliation(s)
- Rubrinder Singh Sandhu
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
| | - R S S Kaler
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda 151001, India
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59
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60
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The application of ohmic heating for inulin extraction from the wet-milled and dry-milled powders of Jerusalem artichoke (Helianthus tuberosus L.) tuber. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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61
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Effects of different milling methods on physicochemical properties of common buckwheat flour. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.033] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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62
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Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure. Journal of Food Science and Technology 2018; 55:2985-2993. [PMID: 30065407 DOI: 10.1007/s13197-018-3216-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/03/2018] [Accepted: 05/09/2018] [Indexed: 10/16/2022]
Abstract
The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94-16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67-0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV-DS, setback viscosity (SB)-DS, SB-D50, SB-ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.
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63
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Wang H, Mo YJ, Im DE, Jang SG, Ham TH, Lee J, Jeung JU, Kwon SW. A new SNP in cyOsPPDK gene is associated with floury endosperm in Suweon 542. Mol Genet Genomics 2018; 293:1151-1158. [PMID: 29744589 DOI: 10.1007/s00438-018-1446-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 05/06/2018] [Indexed: 10/16/2022]
Abstract
Pyruvate orthophosphate dikinase (PPDK) is a component of glycolysis to mediate endosperm energy charge by adjusting the ratio of ATP to ADP and AMP that proposed to balance the flow of carbon into starch, protein, fatty acid and amino acid biosynthesis. However, these were inconsistent with the first report of a T-DNA insertional knockout mutant of the rice PPDK gene (flo4) showed that rice with inactivated PPDK gene failed to produce a opaque seeds. Therefore, the PPDK might have multifaceted functions in grain filling stage, which in some ways might depend on the direction of the reversible catalysis. Suweon 542 is a rice (Oryza sativa L.) mutant developed from Oryza sativa ssp. japonica cv. Namil. Suweon 542 has a milky-white floury endosperm suitable for dry filling, with low starch damage, low grain hardness, and fine flour particle size. The mutant locus on chromosome 5 controls the floury endosperm phenotype of Suweon 542. Fine mapping of this locus is required for efficient breeding of rice germplasm suitable for dry milling. In this study, whole genome of Suweon 542 and Milyang 23 were re-sequenced using Illumina HiSeq 2500. Co-segregation analysis of F3:4 family populations derived from Suweon 542/Milyang 23 was performed using eight CAPS markers and phenotypic evaluation of the endosperm. The target region was mapped to a 33 kb region and identified to encode cytosolic pyruvate orthophosphate dikinase protein (cyOsPPDK). A G→A SNP in exon 8 of cyOsPPDK resulting in a missense mutation from Gly to Asp at amino acid position 404 was responsible for the floury endosperm of Suweon 542. qRT-PCR experiments revealed that FLO4-4 was expressed to a considerably higher level in Suweon 542 than in Namil during the grain filling stage. Overall, fine mapping of FLO4-4 and candidate gene analysis provided further insight into the floury endosperm of rice, and reveal a novel SNP in cyOsPPDK gene can affect the floury endosperm phenotype through active PPDK gene during grain filling stage.
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Affiliation(s)
- Heng Wang
- Department of Plant Bioscience, College of Natural Resources and Life Science, Pusan National University, Miryang, 50463, Republic of Korea
| | - Young-Jun Mo
- National Institute of Crop Science, Rural Development Administration, Jeonju, 54874, Republic of Korea.,Department of Plant Sciences, University of California, Davis, USA
| | - Da-Eun Im
- Department of Plant Bioscience, College of Natural Resources and Life Science, Pusan National University, Miryang, 50463, Republic of Korea
| | - Seong-Gyu Jang
- Department of Plant Bioscience, College of Natural Resources and Life Science, Pusan National University, Miryang, 50463, Republic of Korea
| | - Tae-Ho Ham
- Department of Agricultural Science, Korea National Open University, Seoul, 03087, Republic of Korea.,Department of Applied Bioscience, Konkuk University, Seoul, 05029, Republic of Korea
| | - Joohyun Lee
- Department of Applied Bioscience, Konkuk University, Seoul, 05029, Republic of Korea
| | - Ji-Ung Jeung
- National Institute of Crop Science, Rural Development Administration, Jeonju, 54874, Republic of Korea
| | - Soon-Wook Kwon
- Department of Plant Bioscience, College of Natural Resources and Life Science, Pusan National University, Miryang, 50463, Republic of Korea.
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64
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Prakaywatchara P, Wattanapairoj C, Thirathumthavorn D. Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten-Free Rice-Based Wonton Wraps. STARCH-STARKE 2018. [DOI: 10.1002/star.201700227] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Petcharat Prakaywatchara
- Faculty of Engineering and Industrial Technology; Department of Food Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Chatchai Wattanapairoj
- Faculty of Engineering and Industrial Technology; Department of Food Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Doungjai Thirathumthavorn
- Faculty of Engineering and Industrial Technology; Department of Food Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
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65
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Srikaeo K, Laothongsan P, Lerdluksamee C. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. Int J Biol Macromol 2018; 109:517-523. [DOI: 10.1016/j.ijbiomac.2017.12.121] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/13/2017] [Accepted: 12/20/2017] [Indexed: 10/18/2022]
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66
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Margasahayam A, Balraj Y. Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12677] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aswini Margasahayam
- Preethi Kitchen Appliances Pvt. Limited (A Wholly Owned Subsidiary of Philips India Limited); Chennai Tamil Nadu India
| | - Yuganya Balraj
- Preethi Kitchen Appliances Pvt. Limited (A Wholly Owned Subsidiary of Philips India Limited); Chennai Tamil Nadu India
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67
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Fang S, Wang J, Xu X, Zuo X. Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9517-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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68
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Wang L, Duan W, Zhou S, Qian H, Zhang H, Qi X. Effect of rice bran fibre on the quality of rice pasta. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13556] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Li Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Wei Duan
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Sumei Zhou
- Institute of Agro‐food Science & Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
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69
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Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough. Food Chem 2017; 221:1539-1545. [DOI: 10.1016/j.foodchem.2016.10.139] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 09/30/2016] [Accepted: 10/28/2016] [Indexed: 11/18/2022]
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70
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Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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71
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Jang A, Kim JY, Lee S. Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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72
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73
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Jeong S, Kim Y, Ko S, Yoon MR, Lee JS, Lee S. Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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74
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Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta. Food Chem 2016; 204:320-325. [DOI: 10.1016/j.foodchem.2016.02.053] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 12/10/2015] [Accepted: 02/09/2016] [Indexed: 11/20/2022]
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75
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Loubes MA, Flores SK, Tolaba MP. Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.055] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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76
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Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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77
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Taruna Syah I, Darmadji P, Pranoto Y. Microencapsulation of Refined Liquid Smoke Using Maltodextrin Produced from Broken Rice Starch. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12621] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Ikrar Taruna Syah
- Graduate Program of Food Science and Technology; Faculty of Agricultural Technology; Gadjah Mada University; Yogyakarta Indonesia
| | - Purnama Darmadji
- Department of Food and Agriculture Product Technology; Faculty of Agricultural Technology; Gadjah Mada University; Yogyakarta Indonesia
| | - Yudi Pranoto
- Department of Food Science and Technology; Faculty of Agricultural Technology; Gadjah Mada University; Yogyakarta Indonesia
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78
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Affiliation(s)
- Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food; Division of Food Science; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; 10 Tuwima Str. Olsztyn 10-748 Poland
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79
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Jang A, Kim H, Shim JY, Lee SK, Lee S. Correlation of Thermal Conductivity of Instant Noodles with their Textural Property for Rehydration Study. J Texture Stud 2015. [DOI: 10.1111/jtxs.12162] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Areum Jang
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong University; 98 Gunja-dong Gwangjin-gu Seoul 143-747 Korea
| | - Heewon Kim
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong University; 98 Gunja-dong Gwangjin-gu Seoul 143-747 Korea
| | - Jae-Yong Shim
- Department of Food & Biotechnology; Hankyong National University, Anseong-si; Kyonggi-do 456-749 Korea
| | - Seok Ki Lee
- Serim Flavor Co. Ltd.; Gyeonggido 462-739 Korea
| | - Suyong Lee
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong University; 98 Gunja-dong Gwangjin-gu Seoul 143-747 Korea
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80
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Ahmed I, Qazi IM, Jamal S. Quality evaluation of noodles prepared from blending of broken rice and wheat flour. STARCH-STARKE 2015. [DOI: 10.1002/star.201500037] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ishfaq Ahmed
- Department of Food Science and Technology; The University of Agriculture; Peshawar Pakistan
| | - Ihsan Mabood Qazi
- Department of Food Science and Technology; The University of Agriculture; Peshawar Pakistan
| | - Suraiya Jamal
- Department of Food Science and Technology; The University of Agriculture; Peshawar Pakistan
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81
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Shi L, Cheng F, Zhu P, Lin Y. Physicochemical changes of maize starch treated by ball milling with limited water content. STARCH-STARKE 2015. [DOI: 10.1002/star.201500026] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Lei Shi
- Textile InstituteSichuan UniversityChengduP.R. China
| | - Fei Cheng
- Textile InstituteSichuan UniversityChengduP.R. China
| | - Pu‐Xin Zhu
- Textile InstituteSichuan UniversityChengduP.R. China
| | - Yi Lin
- Textile InstituteSichuan UniversityChengduP.R. China
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82
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Kang TY, Sohn KH, Yoon MR, Lee JS, Ko S. Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12835] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tae-Young Kang
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong Seoul 143-747 Korea
| | - Kee Hyuk Sohn
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong Seoul 143-747 Korea
| | - Mi-Ra Yoon
- National Institute of Crop Science; Rural Department Administration; Suwon 441-857 Korea
| | - Jeom-Sig Lee
- National Institute of Crop Science; Rural Department Administration; Suwon 441-857 Korea
| | - Sanghoon Ko
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong Seoul 143-747 Korea
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83
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Tong LT, Gao X, Zhou X, Zhong K, Liu L, Wang L, Zhou S. Milling of Glutinous Rice by Semidry Method to Produce Sweet Dumplings. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12223] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li-Tao Tong
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xiaoxu Gao
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xianrong Zhou
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Kui Zhong
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Liya Liu
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Lili Wang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Sumei Zhou
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.12.007] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bae W, Lee B, Hou GG, Lee S. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.08.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.06.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Mo YJ, Jeung JU, Shin YS, Park CS, Kang KH, Kim BK. Agronomic and genetic analysis of Suweon 542, a rice floury mutant line suitable for dry milling. RICE (NEW YORK, N.Y.) 2013; 6:37. [PMID: 24321450 PMCID: PMC4883716 DOI: 10.1186/1939-8433-6-37] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 12/05/2013] [Indexed: 05/07/2023]
Abstract
BACKGROUND Producing rice flour of good quality by dry milling is necessary to reduce milling costs and promote the processed rice food industry. This study was conducted to evaluate the dry milling properties of Suweon 542, a floury endosperm mutant, and identify the chromosomal region responsible for the floury endosperm characteristics. RESULTS Compared with the wild type, after dry milling process, the grain hardness of Suweon 542 was significantly lower because of its round and loosely packed starch granules. Also, the flour of Suweon 542 had significantly smaller particles and less damaged starch than Namil and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Considering that the yield loss of Suweon 542 due to its floury endosperm was largely compensated for by an increased number of spikelets per panicle, Suweon 542 has potential value as a raw material for rice flour production. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from Suweon 542/Milyang 23 showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of Suweon 542 was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population. CONCLUSIONS The floury endosperm of Suweon 542 is suitable for dry milling, with a small flour particle size and low damaged starch content. Further physical mapping of flo7(t), the floury endosperm locus of Suweon 542, would facilitate efficient breeding of rice cultivars with proper dry milling adaptability that can be used in the processed rice food industry.
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Affiliation(s)
- Young-Jun Mo
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Ji-Ung Jeung
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Young-Seop Shin
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Chul Soo Park
- />Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju, 561-756 Republic of Korea
| | - Kyung-Ho Kang
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
| | - Bo-Kyeong Kim
- />National Institute of Crop Science, Rural Development Administration, Suwon, 441-857 Republic of Korea
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